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A classic Peanut Butter Cake that brings back memories of childhood treats and family celebrations. This soft, buttery delight packs rich nutty flavor in every mouthful, crowned with a smooth peanut butter icing that dissolves on your tongue.
Whenever I make this cake, the aroma of peanut butter and vanilla takes me straight back to my grandma's baking days. She always saved the icing beaters for me to lick - something I now do with my children. There's a good reason this cake has stuck around so long.
Essential Elements
- Unsalted Butter: Left out to soften completely
- Creamy Peanut Butter: Standard type, not the natural kind
- All-Purpose Flour: Gently measured for best results
- Light Brown Sugar: Gives moisture and subtle caramel flavor
- Large Eggs: Softened to room temp for smooth mixing
- Pure Vanilla Extract: Always go for real, not artificial
- Whole Milk: Makes the cake wonderfully tender
- Baking Powder: Must be fresh for good lift
Making Your Cake
- 1. Getting Ready:
- Set your oven to 350°F. Coat a 9x13 inch pan with butter and flour, or use parchment paper with greased sides. Make sure all your stuff is room temperature - this really matters for proper mixing.
- 2. Combine Dry Stuff:
- In a bowl, mix your measured flour, baking powder, and salt together. This spreads the rising agents evenly. Put it aside while you work on the wet mixture.
- 3. Beat The Base:
- In your stand mixer with the paddle, whip butter, peanut butter, and both sugars for about 5 minutes until it's fluffy and light. The mix should get bigger and paler. Don't forget to scrape down the sides often.
- 4. Add Wet Items:
- Put eggs in one at a time, mixing well after each. Stir in vanilla. Don't worry if it looks a bit separated - that's fine. Scrape the bowl to get everything mixed in.
- 5. Finish Mixing:
- Add dry ingredients and milk in turns, starting and ending with the flour mix. Keep mixer on low and stop when just combined. Don't mix too much or your cake will get tough.
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Helpful Hints
- Your ingredients must be room temperature
- Standard peanut butter works better than natural kinds
- Don't cook it too long - just until edges pull away slightly
- Wait until totally cool before adding frosting
- Keeps up to 5 days on the counter
The secret to this cake is taking your time. My grandma always told me, "You can't rush a good cake." From properly beating the butter to letting it cool down fully, every step needs proper attention.
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Keeping It Fresh
This cake stays nice and moist in an airtight container at room temp for up to 5 days. If you want to make it ahead, you can wrap the unfrosted cake in plastic and freeze it for up to 3 months. The frosting can also be made early and kept in the fridge for a week - just let it warm up and beat it again before using. For the best results, put the frosting on the day you'll serve it.
Weather and Timing Considerations
Though tasty all year, this cake really shines at fall gatherings. In summer months, keep it in a cool spot since the peanut butter frosting gets soft when it's hot. For fancy occasions, I sometimes spread a thin strawberry jam layer between cake and frosting - it's like a grown-up PB&J! The batter also makes great cupcakes, just cut the baking time to about 18-20 minutes.
Pro Baking Advice
- Make sure your baking powder isn't expired
- Bake in a light metal pan for even cooking
- Turn the pan around halfway through baking time
- Throw a tiny bit of salt in the frosting for extra flavor
- Let the frosting rest 5 minutes before final whipping
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This Peanut Butter Cake captures everything wonderful about home baking. Common ingredients, careful methods, and plenty of heart create something truly remarkable. Whether for a birthday or just because, it always brings joy to everyone who tries it.
Frequently Asked Questions
- → Can I swap in crunchy peanut butter?
- Sure, crunchy peanut butter works too. You'll get little bits of peanuts in each bite, but the taste won't change much.
- → What can I use if I'm out of buttermilk?
- Just mix a cup of regular milk with a tablespoon of lemon juice or white vinegar. Let it sit for about 5-10 minutes and you're good to go.
- → How long will this cake stay good?
- If you keep it in an airtight container at room temperature, it'll stay yummy for about 4 days.
- → Can I make this ahead and freeze it?
- You bet! The cake without frosting freezes well for up to 2 months. Just thaw it overnight in your fridge before adding frosting.
- → Is this safe for people with nut allergies?
- Nope, this cake is full of peanut butter, so it's definitely not for anyone with nut allergies.